US4204008A - Preparation of protein concentrates from whey and seed products - Google Patents
Preparation of protein concentrates from whey and seed products Download PDFInfo
- Publication number
- US4204008A US4204008A US05/974,170 US97417078A US4204008A US 4204008 A US4204008 A US 4204008A US 97417078 A US97417078 A US 97417078A US 4204008 A US4204008 A US 4204008A
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- US
- United States
- Prior art keywords
- protein
- whey
- juice
- product
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 79
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 79
- 239000005862 Whey Substances 0.000 title claims abstract description 41
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 38
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 38
- 239000012141 concentrate Substances 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title description 5
- 238000000034 method Methods 0.000 claims abstract description 52
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 39
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 48
- 239000006227 byproduct Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000021374 legumes Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 2
- 235000015872 dietary supplement Nutrition 0.000 claims 1
- 239000012265 solid product Substances 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 11
- 235000019698 starch Nutrition 0.000 abstract description 11
- 239000008107 starch Substances 0.000 abstract description 11
- 239000003513 alkali Substances 0.000 abstract description 9
- 235000018102 proteins Nutrition 0.000 description 67
- 239000002253 acid Substances 0.000 description 17
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 13
- 235000009508 confectionery Nutrition 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 10
- 241000209140 Triticum Species 0.000 description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
- 235000021240 caseins Nutrition 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 150000004677 hydrates Chemical class 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 239000004677 Nylon Substances 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
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- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
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- 229930003231 vitamin Natural products 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241000282849 Ruminantia Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000002036 drum drying Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000012925 reference material Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- APRRQJCCBSJQOQ-UHFFFAOYSA-N 4-amino-5-hydroxynaphthalene-2,7-disulfonic acid Chemical compound OS(=O)(=O)C1=CC(O)=C2C(N)=CC(S(O)(=O)=O)=CC2=C1 APRRQJCCBSJQOQ-UHFFFAOYSA-N 0.000 description 1
- GGZZISOUXJHYOY-UHFFFAOYSA-N 8-amino-4-hydroxynaphthalene-2-sulfonic acid Chemical compound C1=C(S(O)(=O)=O)C=C2C(N)=CC=CC2=C1O GGZZISOUXJHYOY-UHFFFAOYSA-N 0.000 description 1
- UBDHSURDYAETAL-UHFFFAOYSA-N 8-aminonaphthalene-1,3,6-trisulfonic acid Chemical compound OS(=O)(=O)C1=CC(S(O)(=O)=O)=C2C(N)=CC(S(O)(=O)=O)=CC2=C1 UBDHSURDYAETAL-UHFFFAOYSA-N 0.000 description 1
- 229930188104 Alkylresorcinol Natural products 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 235000010521 Cicer Nutrition 0.000 description 1
- 241000220455 Cicer Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000002673 Dioscorea communis Nutrition 0.000 description 1
- 241000544230 Dioscorea communis Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000219739 Lens Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000035753 Periorbital contusion Diseases 0.000 description 1
- 241000219833 Phaseolus Species 0.000 description 1
- 241000255969 Pieris brassicae Species 0.000 description 1
- 241000219843 Pisum Species 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 241000862632 Soja Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000019714 Triticale Nutrition 0.000 description 1
- 241000219977 Vigna Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- 239000003925 fat Substances 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
- 239000011677 pyridoxine Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
- 241000228158 x Triticosecale Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to and has among its objects the provision of novel processes for obtaining stable, food-grade protein concentrates from seed products, particularly seed by-products, and whey. Further objects of the invention will be evident from the following description wherein parts and percentages are by weight unless otherwise specified.
- a process for securing stable protein concentrates from millfeed is described in U.S. Pat. No. 3,859,451 (hereinafter referred to as '451) by Saunders et al.
- the millfeed is mixed with water in the ratio of about 3-5 lbs. of water per pound of millfeed.
- alkali is added to the mixture to obtain a pH of 8 to 10.
- a juice is separated from the solids by conventional means such as filtering the mixture through a filter cloth, centrifugation, etc.
- the pH of the juice is adjusted to 5.5-6.0 and steam is applied thereto to attain a temperature of 85° C., whereupon the product coagulates.
- the coagulated protein concentrate is collected conventionally and washed.
- a homogeneous blend of proteins derived from two or more different sources is prepared.
- the protein sources are formed into an aqueous slurry to which is added sufficient alkali to attain a pH of 9-12.
- the slurry is then heated to 66°-93° C. for a time necessary to solubilize the proteins.
- the solubilized proteins are combined.
- the aqueous solution of proteins is separated and treated to precipitate a protein concentrate by adjusting the cation or hydrogen ion concentration of the solution to the appropriate point.
- the so-precipitated protein is neutralized and resolubilized by addition of alkali and the solution is spray-dried to yield a protein product.
- the invention described herein provides a means for obviating the problems outlined above.
- a stable protein concentrate of increased nutritional value can be obtained.
- the product of the invention contains not only protein but also carbohydrates, such as starch, fat, and vitamins, and is low in fiber and ash content.
- the protein concentrate of the invention then is a well-balanced food.
- whey is mixed with the seed product. Then, alkali is added to the mixture to reach a pH of 9-10. The resulting mixture is treated to separate a juice from the fibrous residue and the juice is treated to recover a protein concentrate therefrom by adding acid to a pH of 5-6 and heating the mixture to 85°-95° C.
- a protein concentrate can be recovered by adding acid to the juice to pH 3 to 4 and subsequently adding sodium hexametaphosphate in an amount necessary to precipitate the protein product.
- an adequate protein concentrate can be obtained by drying the alkaline extract after adjusting the pH to about 7.
- One advantage of the invention is that both of the materials used to generate the protein concentrate can be waste products (seed by-products and whey).
- the process of the invention is inexpensive. Furthermore, pollution of the environment is avoided. Whey is generally disposed of by dumping it into water-ways, i.e., lakes, rivers, streams. This practice has many detrimental effects on the environment. However, as a result of the process of the invention, whey can be treated to recover valuable proteinaceous material therefrom.
- a further economical and pollutional advantage of the invention is that water need not be added to the seed product-whey mixture (as required in the '451 process). Consequently, less money is expended in the instant method since the cost for water is avoided. In addition, since added water is unnecessary, substantial savings will be realized in drying the final product.
- the most important advantage of the invention is that the product so-prepared is an excellent source of protein, superior to other products such as that produced by the '451 process.
- the instant product contains more protein than other products.
- the product of the invention is a better quality protein product, i.e., its protein concentration is more balanced than in other products.
- the efficiency of the protein, or in other words the nutritional balance of the protein is much greater in the protein concentrate of the invention. This means that the product of the invention supplies a better balance and, therefore, more of the different amino acids necessary for growth and development.
- the product contains a high percentage of fat and many fat-soluble vitamins.
- a material balanced in its protein, carbohydrate, and fat content is obtained.
- the instant product exhibits an extremely important characteristic, which can be explained as follows: Although the proportion of fat is high, the product does not air-oxidize, i.e., become rancid, when stored for prolonged periods.
- the instant product contains small amounts of a natural antioxidant, an alkyl resorcinol, which is extracted from the millfeed together with the proteins and other materials.
- the product of the invention deters rancidity when added to foods capable of becoming rancid.
- Seed products are those products derived from seeds and include, but are not limited to, flour, germ, peeled seeds, etc., and by-products such as bran, shorts, and hulls.
- types of seeds include grains, legumes, oil seeds, etc.
- Typical examples of grains are wheat, rice, corn, barley, oats, triticale, and the like.
- Illustrative examples of legume seeds include those from the genus Soja (soybeans), the genus Phaseolus (beans such as large white, small white, pinto, red kidney, lima, etc.), the genum Pisum (smooth or wrinkled peas and yellow or green varieties, etc.), the genus Vigna (blackeye beans, etc.), the genus Lens (lentils, etc.), the genus Cicer (garbanzo or chick peas, etc.), etc.
- oil seeds include cotton seed, rape seed, sunflower seed, safflower seed, sesame seed, peanuts, and the like.
- Whey is the liquid remaining after removal of casein and fat from milk during the cheesemaking process.
- Acid whey is obtained in the production of cottage cheese and has a pH of about 4.
- Sweet whey (pH of about 6) is produced in the manufacture of Cheddar and other kinds of cheese.
- whey used herein includes both acid and sweet whey and the process of the invention can be applied successfully using each individually or a mixture of both.
- whey is mixed with the seed product.
- the proportion of these agents is 3 to 5 parts of whey to one part of seed product.
- the mixture is subjected to blending action, that is, intensive mixing coupled with application of vigorous and repeated shearing action.
- the seed product-whey combination is then mixed with alkali to attain a pH of about 9-10.
- Ammonia, sodium and potassium hydroxide, and the like are suitable. Ammonia is preferred because the added nitrogen, carried over in the branny residue after separation of the protein concentrate, is beneficial to ruminant animals.
- Contact between the seed product-whey mixture and the alkali is maintained for about 10 to 20 minutes.
- the mixture is treated to separate a juice containing soluble proteins from a solid material
- Any conventional means for separating juice from solids can be used.
- the mixture can be filtered under high pressure using a porous bag known in the art as a filter cloth. Generally, pressures of 25 to 100 psi are employed. Alternatively, the mixture can be centrifuged. Other methods will be apparent to those skilled in the art.
- the juice is treated in one of two ways to obtain a stable protein concentrate therefrom.
- the pH of the juice from above is adjusted to about 5 to 6 by application of acid. Any food-grade acid can be used. Thus, one may apply hydrochloric acid, sulfuric acid, phosphoric acid, citric acid, tartaric acid, and the like to achieve the desired pH.
- the mixture is heated to a temperature of about 85°-95° C. to precipitate the protein concentrate. The preferred temperature is 95° C. whereat maximum precipitation of the protein concentrate is realized.
- the pH of the juice from above is adjusted to 3-4 by application of one of the abovementioned food-grade acids. Then, the juice is treated with sodium hexametaphosphate in an amount sufficient to precipitate a stable protein concentrate. Usually, the amount of sodium hexametaphosphate necessary is about 3 to 10 grams per liter of acidified juice.
- the precipitated product is collected by such conventional procedures as centrifugation and decantation, filtration, etc. Following its collection, the wet product is dried by methods such as drum-drying, freeze-drying, and the like. Preferably, the collected material is washed with water prior to drying to further reduce its content of ash. Approximately 5 to 20 parts of water per one part of product is used in this washing operation. For optimum results the pH of the washing medium should be about 5.
- a product with increased protein content can be prepared by the following process: After separating the juice from the solid material, the juice is centrifuged, whereby much of the starch is removed. Following this step the juice is treated as outlined above to precipitate a protein concentrate.
- the juice may be treated with acid to pH 5-6 and then heated at 85°-95° C.
- the pH of the juice can be adjusted to 3-4 by addition of acid and then sodium hexamethaphosphate can be added to precipitate the product.
- An adequate protein concentrate i.e., one suitable for human consumption, may also be obtained by first adjusting the pH of the alkaline juice to about 7. Then, the juice can be dried to give a solid that can be employed directly as a protein concentrate. In this way the protein isolate is obtained in a larger yield than that realized in either of the above two precipitation methods. However, the product has a lower protein and fat content than the precipitated material.
- the product can be dried according to conventional methods such as drum-drying, freeze-drying, and the like.
- Wheat shorts (100 g) were mixed with 500 g of commercial sweet whey at room temperature in a Hobart mixer. The pH of the mixture was adjusted to 9 by addition of 3 N sodium hydroxide. The pH was maintained at 9 for 15 minutes.
- the mixture was squeezed in a nylon bag. A pressure of 100 psi was applied to the mixture to force the juice through the porous bag; 430 ml of juice was obtained.
- the juice was treated with 1 N hydrochloric acid to adjust the pH to 5 and then heated to 95° C. and then allowed to cool.
- the precipitated product was collected by centrifugation, washed with 400 ml of water at pH 5, and then dried to give 20 g of product.
- Example 1 The procedure described in Example 1, Run A, was followed with the following additional step: After pressing through a nylon bag, the juice was centrifuged, whereby to remove most of the starch. The juice was then treated to recover a product therefrom as described in Example 1, Run A.
- Example 2 The procedure followed in Example 2, Run G, was repeated with the exception that rice bran was used in place of wheat shorts.
- PER protein efficiency ratio
- Sample P was prepared according to Example 1, Run B; sample Q was prepared according to Example 1, Run D.
- sample R prepared in accordance with the '451 process, was also tested.
- Casein was employed as the standard reference material. The PER of casein was adjusted to 2.50 and the PER of each sample was adjusted accordingly.
- PER protein efficiency ratio
- Example 2 The procedure outlined in Example 1, Run C, was followed. In one case the acidified juice (pH 5) was heated to 95° C. in accordance with the invention. The yield of protein concentrate was 20 g.
- Example 1 The procedure of Example 1, Run A, was followed to obtain an alkaline juice. The treatment of this juice with hydrochloric acid and heat was omitted.
- the pH of the alkaline juice was adjusted to 7 by addition of dilute hydrochloric acid.
- the so-treated juice was dried by spray-drying technique.
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Abstract
Stable protein concentrates are prepared from whey and seed products by a process which comprises mixing the seed product and the whey, adding alkali to the mixture, and separating a juice containing soluble protein and suspended starch and fat therefrom. Then, the juice, after adjustment to about pH 7, is dried directly to give a protein concentrate.
Description
This is a continuation-in-part of our co-pending application Ser. No. 839,711, filed Oct. 5, 1977, now abandoned and a continuation-in-part of application Ser. No. 695,616, filed June 14, 1976, now U.S. Pat. No. 4,064,283.
1. Field of the Invention
The invention relates to and has among its objects the provision of novel processes for obtaining stable, food-grade protein concentrates from seed products, particularly seed by-products, and whey. Further objects of the invention will be evident from the following description wherein parts and percentages are by weight unless otherwise specified.
2. Description of the Prior Art
In the treatment of seed products to obtain flour, germ, peeled seeds, etc., several steps including grinding and sifting are often employed, whereby the purified product is separated from other fragments of the seed. These other fragments are by-products and include, for example, bran, shorts, and hulls. The by-products often comprise about 20-25% of the seed and contain approximately 20-25% of the protein. In addition, the by-products contain a high percentage of B-complex vitamins, such as niacin, pyridoxine, pantothenic acid, riboflavin, and thiamine. However, because of their high fiber and ash content the by-products are not suitable for human nutritional needs. The high fiber and ash content tends to accelerate the passage of the food through the human digestive tract. Consequently, only a small nutritive contribution is realized. Thus, these by-products are useful only as feed for ruminant animals, to whom the nutrients are more available.
A process for securing stable protein concentrates from millfeed is described in U.S. Pat. No. 3,859,451 (hereinafter referred to as '451) by Saunders et al. In the '451 process the millfeed is mixed with water in the ratio of about 3-5 lbs. of water per pound of millfeed. Then, alkali is added to the mixture to obtain a pH of 8 to 10. Next, a juice is separated from the solids by conventional means such as filtering the mixture through a filter cloth, centrifugation, etc. The pH of the juice is adjusted to 5.5-6.0 and steam is applied thereto to attain a temperature of 85° C., whereupon the product coagulates. The coagulated protein concentrate is collected conventionally and washed.
One problem with the '451 process is that large quantities of water are required, thus increasing expenses and wasting energy, especially in drying the product. A further problem is that the protein concentrate produced, although high in protein is less than perfect for several reasons. First, the protein content could be much greater in order to satisfy increasing demands for higher-protein products. Secondly, the quality of the protein in the '451 concentrate could be improved because the balance of proteins is nutritionally inadequate as will be explained hereinbelow.
In U.S. Pat. No. 3,397,991 (hereinafter referred to as '991) a homogeneous blend of proteins derived from two or more different sources is prepared. To this end the protein sources are formed into an aqueous slurry to which is added sufficient alkali to attain a pH of 9-12. Preferably, the slurry is then heated to 66°-93° C. for a time necessary to solubilize the proteins. If the protein sources are solubilized individually, the solubilized proteins are combined. Following solubilization the aqueous solution of proteins is separated and treated to precipitate a protein concentrate by adjusting the cation or hydrogen ion concentration of the solution to the appropriate point. In a preferred embodiment the so-precipitated protein is neutralized and resolubilized by addition of alkali and the solution is spray-dried to yield a protein product.
The invention described herein provides a means for obviating the problems outlined above. As a result of the process of the invention, a stable protein concentrate of increased nutritional value can be obtained. The product of the invention contains not only protein but also carbohydrates, such as starch, fat, and vitamins, and is low in fiber and ash content. The protein concentrate of the invention then is a well-balanced food.
In the process of the invention whey is mixed with the seed product. Then, alkali is added to the mixture to reach a pH of 9-10. The resulting mixture is treated to separate a juice from the fibrous residue and the juice is treated to recover a protein concentrate therefrom by adding acid to a pH of 5-6 and heating the mixture to 85°-95° C. Alternatively and preferably, a protein concentrate can be recovered by adding acid to the juice to pH 3 to 4 and subsequently adding sodium hexametaphosphate in an amount necessary to precipitate the protein product. Finally, an adequate protein concentrate can be obtained by drying the alkaline extract after adjusting the pH to about 7.
One advantage of the invention is that both of the materials used to generate the protein concentrate can be waste products (seed by-products and whey). Thus, the process of the invention is inexpensive. Furthermore, pollution of the environment is avoided. Whey is generally disposed of by dumping it into water-ways, i.e., lakes, rivers, streams. This practice has many detrimental effects on the environment. However, as a result of the process of the invention, whey can be treated to recover valuable proteinaceous material therefrom.
A further economical and pollutional advantage of the invention is that water need not be added to the seed product-whey mixture (as required in the '451 process). Consequently, less money is expended in the instant method since the cost for water is avoided. In addition, since added water is unnecessary, substantial savings will be realized in drying the final product.
The most important advantage of the invention is that the product so-prepared is an excellent source of protein, superior to other products such as that produced by the '451 process. In the first place, the instant product contains more protein than other products. More important, however, is the fact that the product of the invention is a better quality protein product, i.e., its protein concentration is more balanced than in other products. Thus, the efficiency of the protein, or in other words the nutritional balance of the protein, is much greater in the protein concentrate of the invention. This means that the product of the invention supplies a better balance and, therefore, more of the different amino acids necessary for growth and development.
Another advantage of the invention is that the product contains a high percentage of fat and many fat-soluble vitamins. Thus, a material balanced in its protein, carbohydrate, and fat content is obtained. In addition, the instant product exhibits an extremely important characteristic, which can be explained as follows: Although the proportion of fat is high, the product does not air-oxidize, i.e., become rancid, when stored for prolonged periods. The instant product contains small amounts of a natural antioxidant, an alkyl resorcinol, which is extracted from the millfeed together with the proteins and other materials. Furthermore, the product of the invention deters rancidity when added to foods capable of becoming rancid.
In the following description, application of the method of the invention to seed products is discussed. Seed products are those products derived from seeds and include, but are not limited to, flour, germ, peeled seeds, etc., and by-products such as bran, shorts, and hulls. Examples of types of seeds, the products of which may be used in the instant invention, include grains, legumes, oil seeds, etc.
Typical examples of grains are wheat, rice, corn, barley, oats, triticale, and the like. Illustrative examples of legume seeds include those from the genus Soja (soybeans), the genus Phaseolus (beans such as large white, small white, pinto, red kidney, lima, etc.), the genum Pisum (smooth or wrinkled peas and yellow or green varieties, etc.), the genus Vigna (blackeye beans, etc.), the genus Lens (lentils, etc.), the genus Cicer (garbanzo or chick peas, etc.), etc. Examples of oil seeds include cotton seed, rape seed, sunflower seed, safflower seed, sesame seed, peanuts, and the like.
Whey is the liquid remaining after removal of casein and fat from milk during the cheesemaking process. Acid whey is obtained in the production of cottage cheese and has a pH of about 4. Sweet whey (pH of about 6) is produced in the manufacture of Cheddar and other kinds of cheese. The term "whey" used herein includes both acid and sweet whey and the process of the invention can be applied successfully using each individually or a mixture of both.
In the first step of the process of the invention whey is mixed with the seed product. Generally, the proportion of these agents is 3 to 5 parts of whey to one part of seed product. Preferably, the mixture is subjected to blending action, that is, intensive mixing coupled with application of vigorous and repeated shearing action.
The seed product-whey combination is then mixed with alkali to attain a pH of about 9-10. Ammonia, sodium and potassium hydroxide, and the like are suitable. Ammonia is preferred because the added nitrogen, carried over in the branny residue after separation of the protein concentrate, is beneficial to ruminant animals. Contact between the seed product-whey mixture and the alkali is maintained for about 10 to 20 minutes.
Following treatment with alkali the mixture is treated to separate a juice containing soluble proteins from a solid material, Any conventional means for separating juice from solids can be used. For example, the mixture can be filtered under high pressure using a porous bag known in the art as a filter cloth. Generally, pressures of 25 to 100 psi are employed. Alternatively, the mixture can be centrifuged. Other methods will be apparent to those skilled in the art.
Next, the juice is treated in one of two ways to obtain a stable protein concentrate therefrom. In the first method, the pH of the juice from above is adjusted to about 5 to 6 by application of acid. Any food-grade acid can be used. Thus, one may apply hydrochloric acid, sulfuric acid, phosphoric acid, citric acid, tartaric acid, and the like to achieve the desired pH. Following pH adjustment, the mixture is heated to a temperature of about 85°-95° C. to precipitate the protein concentrate. The preferred temperature is 95° C. whereat maximum precipitation of the protein concentrate is realized.
In an alternative and preferred method the pH of the juice from above is adjusted to 3-4 by application of one of the abovementioned food-grade acids. Then, the juice is treated with sodium hexametaphosphate in an amount sufficient to precipitate a stable protein concentrate. Usually, the amount of sodium hexametaphosphate necessary is about 3 to 10 grams per liter of acidified juice.
The precipitated product is collected by such conventional procedures as centrifugation and decantation, filtration, etc. Following its collection, the wet product is dried by methods such as drum-drying, freeze-drying, and the like. Preferably, the collected material is washed with water prior to drying to further reduce its content of ash. Approximately 5 to 20 parts of water per one part of product is used in this washing operation. For optimum results the pH of the washing medium should be about 5.
A product with increased protein content can be prepared by the following process: After separating the juice from the solid material, the juice is centrifuged, whereby much of the starch is removed. Following this step the juice is treated as outlined above to precipitate a protein concentrate. Thus, the juice may be treated with acid to pH 5-6 and then heated at 85°-95° C. Alternatively, the pH of the juice can be adjusted to 3-4 by addition of acid and then sodium hexamethaphosphate can be added to precipitate the product.
An adequate protein concentrate, i.e., one suitable for human consumption, may also be obtained by first adjusting the pH of the alkaline juice to about 7. Then, the juice can be dried to give a solid that can be employed directly as a protein concentrate. In this way the protein isolate is obtained in a larger yield than that realized in either of the above two precipitation methods. However, the product has a lower protein and fat content than the precipitated material. The product can be dried according to conventional methods such as drum-drying, freeze-drying, and the like.
The invention is further demonstrated by the following illustrative examples.
A. Wheat shorts (100 g) were mixed with 500 g of commercial sweet whey at room temperature in a Hobart mixer. The pH of the mixture was adjusted to 9 by addition of 3 N sodium hydroxide. The pH was maintained at 9 for 15 minutes.
The mixture was squeezed in a nylon bag. A pressure of 100 psi was applied to the mixture to force the juice through the porous bag; 430 ml of juice was obtained.
The juice was treated with 1 N hydrochloric acid to adjust the pH to 5 and then heated to 95° C. and then allowed to cool. The precipitated product was collected by centrifugation, washed with 400 ml of water at pH 5, and then dried to give 20 g of product.
B. The procedure outlined in A was repeated with the following exception: After the juice (430 ml) was obtained from the nylon bag, 1 N hydrochloric acid was added to obtain a pH of 3. The, 1.3 g of sodium hexamethaphosphate (SHMP) was added to the acidified liquid. The dried product weighed 25 g.
C. The procedure outlined in A was repeated except that acid whey was used in place of sweet whey. The yield of product was 16 g.
D. The procedure outlined in B was repeated except that acid whey was used in place of sweet whey. The yield of product was 20 g.
The results of the above experiments are tabulated below.
Table 1 __________________________________________________________________________ Method of Carbo- Whey precipita- Yield.sup.1 Protein (%) Fat Fiber Ash hydrates.sup.2 Run type tion (%) N × 6.25 (%) (%) (%) (%) __________________________________________________________________________ A Sweet pH 5, 95° C 20 35 6.9 0.4 2.5 55 B Sweet pH 3, SHMP 25 43 -- -- -- -- C Acid pH 5, 95° C 16 32 1.0 0.7 3.5 63 D Acid pH 3, SHMP 20 36 -- -- -- -- __________________________________________________________________________ .sup.1 Analysis on a dry weight basis. .sup.2 >90% starch.
E. The procedure described in Example 1, Run A, was followed with the following additional step: After pressing through a nylon bag, the juice was centrifuged, whereby to remove most of the starch. The juice was then treated to recover a product therefrom as described in Example 1, Run A.
F. The above procedure (E) was repeated to obtain a juice free of starch. The juice was then treated to obtain a protein product as described in Example 1, Run B.
G. The procedure followed in E above was repeated with acid whey used in place of sweet whey.
H. The procedure described in F above was employed. Acid whey was substituted for sweet whey.
The results are summarized below.
Table 2 __________________________________________________________________________ Method of Carbo- Whey precipita- Yield.sup.1 Protein (%) Fat Fiber Ash hydrates.sup.2 Run type tion (%) N × 6.25 (%) (%) (%) (%) __________________________________________________________________________ E Sweet pH 5, 95°C 9 70 13 0.2 4.3 14 F Sweet pH 3, SHMP 10 77 -- -- -- -- G Acid pH 5, 95°C 5 77 6 0.2 2.7 14 H Acid pH 3, SHMP 6 85 -- -- -- -- __________________________________________________________________________ .sup.1 Analysis on a dry weight basis. .sup.2 >90% starch.
J. The procedure described in Example 1, Run A, was repeated using rice bran in place of wheat shorts.
K. The procedure described in Example 1, Run C, was repeated using rice bran in place of wheat shorts.
L. The procedure outlined in Example 2, Run E, was followed; rice bran was substituted for wheat shorts.
M. The procedure followed in Example 2, Run G, was repeated with the exception that rice bran was used in place of wheat shorts.
The results are tabulated below.
Table 3 __________________________________________________________________________ Method of Carbo- Whey precipita- Yield.sup.1 Protein (%) Fat Fiber Ash hydrates.sup.2 Run type tion (%) N × 5.95 (%) (%) (%) (%) __________________________________________________________________________ J Sweet pH 5, 95°C 23 23.7 31.0 2.0 8.6 34.7 K Sweet pH 5, 95°C 9 47.8 46.4 0.1 1.5 4.2 L Acid pH 5, 95°C 22 34.0 24.0 3.2 11.5 27.3 M Acid pH 5, 95°C 7 54.1 32.1 0.4 3.2 10.2 __________________________________________________________________________ .sup.1 Analysis on a dry weight basis. .sup.2 >90% starch.
N. The procedure outlined in Example 1, Run A, was repeated using soy flour in place of wheat shorts.
O. The procedure in Example 1, Run C, was followed; soy flour was used in place of wheat shorts.
The results are summarized below.
Table 4 __________________________________________________________________________ Method of Carbo- Whey precipita- Yield.sup.1 Protein (%) Fat Fiber Ash hydrates.sup.2 Run type tion (%) N × 5.95 (%) (%) (%) (%) __________________________________________________________________________ N Sweet pH 5, 95°C 23 91.0 0.5 0.6 2.8 5.1 O Acid pH 5, 95°C 22 94.0 0.3 0.5 1.9 3.3 __________________________________________________________________________ .sup.1 Analysis on a dry weight basis. .sup.2 >90% starch.
The protein efficiency ratio (PER) was determined according to standard procedures described in "Official Methods of Analysis," Association of Official Analytical Chemists (AOAC), Twelfth Edition, Washington, D.C. (1975). Test procedures AOAC 43.183-43.187 were employed. Accordingly, weanling rats were fed a diet wherein the samples and the reference materials were prepared, having the same content of nitrogen (N), fat, ash, moisture, and crude fiber.
Two samples prepared in accordance with the invention were tested. Sample P was prepared according to Example 1, Run B; sample Q was prepared according to Example 1, Run D.
For purposes of comparison, sample R, prepared in accordance with the '451 process, was also tested.
Casein was employed as the standard reference material. The PER of casein was adjusted to 2.50 and the PER of each sample was adjusted accordingly.
The results are sumarized in the following table.
Table 5 ______________________________________ Sample PER* ______________________________________ P (invention) 2.03 Q (invention) 2.12 R ('451 process) 1.53 Casein (control) 2.50 ______________________________________ *Significantly different at P < 0.01 (P and Q compared to R).
The protein efficiency ratio (PER) is a measure of the weight gain over the protein intake. The larger the value of PER, the better the quality of protein ingested. Thus, it is quite evident that samples P and Q, prepared in accordance with the invention, contain better quality protein, i.e., more of all the proteins necessary for balanced diet, than does sample R, prepared in accordance with the '451 process.
The procedure outlined in Example 1, Run C, was followed. In one case the acidified juice (pH 5) was heated to 95° C. in accordance with the invention. The yield of protein concentrate was 20 g.
For comparative purposes, another sample of the acidified juice was heated to 85° C. The yield of protein concentrate was only 15 g.
Also for comparative purposes, another sample of the above juice acidified to pH 6 was heated to 85° C. The yield of protein concentrate was only 15 g.
S. The procedure of Example 1, Run A, was followed to obtain an alkaline juice. The treatment of this juice with hydrochloric acid and heat was omitted.
The pH of the alkaline juice was adjusted to 7 by addition of dilute hydrochloric acid. The so-treated juice was dried by spray-drying technique.
T. The above procedure was repeated with the exception that acid whey was substituted for sweet whey.
The results of the above experiments are tabulated below.
______________________________________ Carbo- Fi- hyd- Whey Yield.sup.1 Protein (%) Fat ber Ash drates.sup.2 Run type (%) N × 6.25 (%) (%) (%) (%) ______________________________________ S Sweet 36 22 0.7 0.2 9.0 68 T Acid 38 21 0.3 0.2 11.8 66 ______________________________________ .sup.1 Analysis on a dry weight basis. .sup.2 90% starch.
A. Commerical sweet whey (50 g, pH 5.9) was mixed with an amount of 1 N hydrochloric acid sufficient to attain a pH of 5. The solution was filtered and the precipitate weighed 0 g, i.e., no precipitation occurred.
B. Commercial sweet whey was adjusted to pH 9 by addition of 3 N sodium hydroxide. The solution was held for 15 minutes at room temperature. Then, 1 N hydrochloric acid was added to reach a pH of 6. The mixture was filtered and 0 g of precipitate was obtained.
The above procedure was repeated four times. The only variation was the adjustment of the pH of the alkaline whey to 5, 4, 3, and 2, respectively, instead of 6 as in the previous experiment. In all experiments no precipitate was formed.
The above experiments demonstrate that the '991 process wherein proteins are solubilized in alkali and precipitated by acidification and wherein the precipitate is neutralized and spray-dried could not be employed to recover proteins from whey.
Claims (4)
1. A process for preparing a protein concentrate from whey and a protein-containing seed product, said concentrate being useful as a human food supplement, which consists of
(a) mixing the whey and the protein-containing seed product,
(b) applying an alkalizer to the mixture to adjust to a pH of about 9-10,
(c) separating a juice containing soluble proteins therefrom,
(d) acidifying the juice to about pH 7, and
(e) drying the so-treated juice to obtain a solid product.
2. The process of claim 1 wherein the protein-containing seed product is selected from the group consisting of grains, legumes, and oil seeds.
3. The process of claim 1 wherein the protein-containing seed product is flour.
4. The process of claim 1 wherein the protein-containing seed product is a protein-containing seed by-product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US05/974,170 US4204008A (en) | 1976-06-14 | 1978-12-28 | Preparation of protein concentrates from whey and seed products |
Applications Claiming Priority (2)
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US05/695,616 US4064283A (en) | 1976-06-14 | 1976-06-14 | Preparation of protein concentrates from whey and seed products |
US05/974,170 US4204008A (en) | 1976-06-14 | 1978-12-28 | Preparation of protein concentrates from whey and seed products |
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US05/695,616 Continuation-In-Part US4064283A (en) | 1976-06-14 | 1976-06-14 | Preparation of protein concentrates from whey and seed products |
US05839711 Continuation-In-Part | 1977-10-05 |
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US4204008A true US4204008A (en) | 1980-05-20 |
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US05/974,170 Expired - Lifetime US4204008A (en) | 1976-06-14 | 1978-12-28 | Preparation of protein concentrates from whey and seed products |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0354713A2 (en) * | 1988-08-09 | 1990-02-14 | Paul Melnychyn | Method for extracting nutritive factors from raw vegetable materials using fluid milk by-products |
US5292537A (en) * | 1992-11-12 | 1994-03-08 | Bran Tec, Inc. | Method for stabilizing rice bran and rice bran products |
US5427813A (en) * | 1991-01-22 | 1995-06-27 | Meiji Milk Products Company Limited | Desalted whey containing non-protein nitrogen and process for producing the same |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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US3397991A (en) * | 1964-04-03 | 1968-08-20 | Robert A. Johnson | Blended protein isolation process and product |
US3653912A (en) * | 1969-12-22 | 1972-04-04 | Gen Mills Inc | Preparation and use of a bland dispersible food protein |
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1978
- 1978-12-28 US US05/974,170 patent/US4204008A/en not_active Expired - Lifetime
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3397991A (en) * | 1964-04-03 | 1968-08-20 | Robert A. Johnson | Blended protein isolation process and product |
US3653912A (en) * | 1969-12-22 | 1972-04-04 | Gen Mills Inc | Preparation and use of a bland dispersible food protein |
Non-Patent Citations (1)
Title |
---|
Smith, A. K., "Soybeans and Technology," vol. 1, The Avi Publ. Co., Inc., Westport, Conn., pp. 321-322. * |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0354713A2 (en) * | 1988-08-09 | 1990-02-14 | Paul Melnychyn | Method for extracting nutritive factors from raw vegetable materials using fluid milk by-products |
JPH02174640A (en) * | 1988-08-09 | 1990-07-06 | Paul Melnychyn | Extracting process for nutritional element from raw material of plant by using by-product of liquid milk |
EP0354713A3 (en) * | 1988-08-09 | 1990-11-07 | Paul Melnychyn | Method for extracting nutritive factors from raw vegetable materials using fluid milk by-products |
AU622466B2 (en) * | 1988-08-09 | 1992-04-09 | Paul Melnychyn | Method for extracting nutritive factors from raw vegetable materials using fluid milk by-products |
JPH0659168B2 (en) | 1988-08-09 | 1994-08-10 | ポール・メルニキン | Method for extracting nutritional elements from plant raw materials by liquid milk by-products |
US5427813A (en) * | 1991-01-22 | 1995-06-27 | Meiji Milk Products Company Limited | Desalted whey containing non-protein nitrogen and process for producing the same |
US5489445A (en) * | 1991-01-22 | 1996-02-06 | Meiji Milk Products Company, Ltd. | Desalted whey containing non-protein nitrogen and process for producing the same |
US5292537A (en) * | 1992-11-12 | 1994-03-08 | Bran Tec, Inc. | Method for stabilizing rice bran and rice bran products |
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